Frosted Gingerbread Brownies Recipe

Introduction

Frosted Gingerbread Brownies combine rich, spicy gingerbread flavors with the fudgy texture of brownies, topped with a creamy gingerbread ermine frosting. This delightful treat is perfect for cozy evenings or holiday gatherings.

Ingredients

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour (for frosting)
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature (for frosting)
• 1 cup (200 g) light brown sugar, packed (for frosting)
• 1 teaspoon gingerbread spice mix*
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F. Line a 9×9-inch baking dish with parchment paper and set aside.
2. Step 2: In a large bowl, combine the melted butter and packed brown sugar. Stir well until mixed.
3. Step 3: Mix in the eggs, molasses, and vanilla extract until fully incorporated.
4. Step 4: In a separate medium bowl, whisk together the flour, ground ginger, cinnamon, baking powder, and kosher salt.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. Step 6: Spread the batter evenly into the prepared baking dish. Bake for 28-33 minutes, or until the edges are set and the center no longer jiggles.
7. Step 7: Allow the brownies to cool completely in the pan before frosting.
8. Step 8: To prepare the frosting, whisk together the milk and 5 tablespoons of flour in a medium saucepan over medium heat. Cook, whisking constantly for 3-5 minutes until thickened and smooth.
9. Step 9: Remove from heat and let the mixture cool to room temperature. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
10. Step 10: In a stand mixer fitted with the paddle attachment, cream the room temperature butter and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides as needed.
11. Step 11: Add the cooled milk mixture and gingerbread spice mix to the bowl. Beat on medium-high speed for 2-3 minutes, scraping down the bowl as needed.
12. Step 12: Switch to the whisk attachment, add the vanilla extract, and whip on high speed for 7-8 minutes until the frosting is smooth and creamy.
13. Step 13: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• Use fresh gingerbread spice mix or combine cinnamon, nutmeg, cloves, and allspice if you don’t have a premade blend.
• For extra depth, add a pinch of ground black pepper or cardamom to the brownie batter.
• Brown the butter before mixing for a nuttier flavor in the brownies.
• If you prefer a lighter frosting, reduce the baking flour in the milk mixture slightly or add a bit of powdered sugar instead.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted brownies for up to 3 months. If frozen, thaw completely before frosting. Reheat refrigerated brownies briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is gluten-free as well.

What is gingerbread spice mix?

Gingerbread spice mix typically includes ground ginger, cinnamon, nutmeg, cloves, and sometimes allspice. It adds warm, aromatic flavors essential for gingerbread desserts.

Frosted Gingerbread Brownies Recipe

Print Recipe

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4.5 from 148 reviews

These Frosted Gingerbread Brownies combine the rich, spicy warmth of gingerbread with the moist, fudgy texture of classic brownies. Topped with a creamy Gingerbread Ermine Frosting, this dessert is perfect for festive occasions or when you crave a cozy, flavorful treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 53 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Gingerbread Brownies

• 1 cup (2 sticks / 227 g) unsalted butter, melted
• 1 ½ cups (300 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 ½ cups (312.5 g) all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon kosher salt

Gingerbread Ermine Frosting

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• 1 teaspoon gingerbread spice mix (blend of cinnamon, ginger, nutmeg, cloves)
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and allow for easy removal of the brownies.
2. Combine butter and sugar: In a large bowl, mix the melted unsalted butter with 1 ½ cups packed light brown sugar until well combined and smooth.
3. Add eggs, molasses, and vanilla: Beat in the two large room temperature eggs, molasses, and 1 teaspoon vanilla extract into the butter and sugar mixture until fully incorporated.
4. Whisk dry ingredients: In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, ground ginger, cinnamon, baking powder, and kosher salt to evenly distribute the spices.
5. Combine wet and dry: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to form the brownie batter.
6. Bake the brownies: Spread the batter evenly into the prepared pan. Bake for 28 to 33 minutes, or until the brownie edges are set and a toothpick inserted in the center comes out with a few moist crumbs; the center should not be jiggly.
7. Cool the brownies: Allow the brownies to cool completely in the pan before frosting to prevent the frosting from melting.
8. Cook milk and flour mixture: While the brownies cool, prepare the Gingerbread Ermine Frosting. In a medium saucepan over medium heat, whisk 1 cup of whole milk and 5 tablespoons of all-purpose flour together. Cook, whisking constantly for 3–5 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon without lumps.
9. Cool pudding base: Remove from heat, transfer the mixture to a bowl, and cover the surface directly with plastic wrap to prevent a skin. Let it cool to room temperature.
10. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup softened unsalted butter and 1 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl sides as necessary.
11. Add cooled milk mixture and spices: Add the cooled milk-flour mixture and 1 teaspoon gingerbread spice mix to the mixer bowl. Beat on medium-high speed for 2–3 minutes until light and fluffy, scraping down the bowl sides as needed.
12. Whisk in vanilla and finish frosting: Switch to the whisk attachment, add 1 teaspoon vanilla extract, and whip at high speed for 7–8 minutes until the frosting is smooth, creamy, and aerated.
13. Frost the brownies: Spread the Gingerbread Ermine Frosting evenly over the cooled brownies. Slice and serve once the frosting is set.

Notes

• Room temperature eggs ensure better blending and a smoother batter.
• Use parchment paper in the baking dish for easy removal and cleaner edges.
• Be careful when cooking the milk and flour mixture to avoid lumps; constant whisking is key.
• The gingerbread spice mix typically includes cinnamon, ginger, nutmeg, and cloves for balanced flavor.
• Allowing brownies to cool fully before frosting prevents the frosting from melting and sliding off.
• Store frosted brownies in an airtight container in the refrigerator for up to 4 days.

Keywords: gingerbread brownies, frosted brownies, holiday dessert, gingerbread ermine frosting, spiced brownies